The Perfect Thanksgiving Turkey
The Perfect Thanksgiving Turkey 🦃
The average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020). When it comes to the turkey, I’m here to hopefully ease that stress.
Spatchcock your turkey:
How:
-Remove backbone, unfold legs, press down on breast to flatten
Why:
-Crispy skin: flat shape with skin facing same direction means it will be evenly exposed to heat
-Ideal internal temp: dark meat is only done at ~175F+ while breast meat dries out above ~160F. Spatchcock exposes dark meat, allowing it to cook faster
-Backbone can be used for gravy
Dry Brine:
How:
-Salt turkey day before cooking, rest in fridge loosely covered
-Combine 1/2c kosher salt with 1T baking powder for extra crispiness
***Some birds come pre-brined/salted. Minimally salt or skip this step if using this type.
Why:
-Crispy skin: skin dries out for better & more even browning
-Seasoned & juicy turkey: salt penetrates deeply, moisture retention is improved
Cook:
How:
-Place on rack over tray. Scatter tray w/ veg/herbs to help prevent smoke, reserved juices can be added to gravy
-Less than 15lb Turkey (recommended): 450F oven/smoker until IT of 150F in breast (~1.5hours)
-Greater than 15lb turkey: 400-425F oven/smoker until IT of 150F in breast
-Refer to my “turkey” highlight bubble to understand why 150F is perfectly safe
-Rest 20 mins
Final notes:
-High oven temp may cause smoke (IMO worth it for crispy skin)
-Traditional liquid brine can work though less browning & diluted flavor
-Covering bird in butter reduces crispiness (!) (butter is ~20% water and cools down skin as it evaporates)
-Basting bird can distribute some flavor, but ultimately adds moisture & reduces browning
References: Much of this info is from @JKenjiLopezAlt, check out seriouseats.com for further details.
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